In honor of the holiday season, you should try out our reindeer cake!

We used the 75% Bennetto Intense Dark chocolate for this one as the higher cocoa content allows the chocolate to stay runny for longer so it is easier to coat and work with.

1 chocolate cake of choice, the firmer the better
200g of Bennetto Intense Dark chocolate (75% cocoa)
16 @dandiesuk vegan marshmallows
16 pretzel bows
8 @littlebeautiesfruit.nz freeze-dried raspberries

Method:

1. Prepare the cake and allow it to sit overnight so it firms up
2. Cut into 8 slices and poke with ice cream sticks
3. Melt 200g of Bennetto 75% Intense Dark chocolate over a double boiler and low to cool while stirring
4. Coat each cakesicle with the melted chocolate. Work quickly as it chocolate will start to firm up
5. Get some helping hands (big or small) to help with the decoration. Use marshmallows as eyes, pretzels as antlers and raspberries as noses. Again, work quickly as the chocolate will firm and not allow the pieces to stick
6. Place instantly in the fridge for 30 mins.

Keep airtight either in the fridge or in the pantry for up to 5 days.